Raw Halo raw chocolate bars – a review


I’ve been dying to tell you all about these delicious raw chocolate bars from Raw Halo. I was lucky enough to be sent three beautifully presented little bars: Pure Dark, Mylk + Crispies and Dark + Sour Cherry and Almond.

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First off they are so wonderfully packaged – they look beautiful and like a real luxury treat – which  I love! The design is so lovely – modern, classy and yet still indulgent. They are hand wrapped and feel that way – I feel a little like Charlie unwrapping his Wonka bar and finding a golden ticket when I open them!

I tried the Pure Dark first – this was silky smooth and lovely and thin. It had a really intense flavour. It’s nutty and slightly fruity and just a little bit bitter. A really lovely texture too – melts in the mouth, just like you want chocolate to.

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The Mylk + crispies bar was next. It has half the amount of sugar compared to other raw chocolate bars which is great! And is sweetened with coconut sugar and lucuma. This one is totally dairy free yet still so creamy. The cripsies are buckwheat and add a really lovely crunch to the bar. Again this is really smooth and thin and melts in your mouth. Super yummy! Even better if dunked in a cup of tea (very quickly!!).

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Last but by no means least the classic combination of Cherry and Almond – this is definitely my favourite flavour. The sourness of the cherries is just right – not too sour but a lovely sweet hit and deliciously chewy. This is balanced with the nuttiness of the almond extract and the intensity of the dark chocolate. I didn’t want this bar to end! So many flavours in such a small bar – but they work perfectly! Again this is especially good with a cup of tea  🙂

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I really enjoyed all of these bars and can’t wait to try the rest of their range – which sound amazing (see them all here). I love that they are raw and vegan (apart from their Mylk + Salted Caramel flavour), they’re gluten-free, GM free and lactose free. They feel like such a treat and would make a perfect gift for someone. It’s so hard to find raw chocolates presented in such a beautiful way and with christmas on the horizon I’ll certainly be ordering some of these as gifts for friends and family.

 

 

 

 

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Coconut Apple Bites – a delicious alternative to apple pie!


These are absolutely delicious – quick and easy to make and so much better than a slice of apple pie – but taste just as good – if not better!

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Depending on how large your apples are you may need more or less of the crust – you may just have to adjust. Don’t worry about having to buy oat flour – you can make your own – just pop some porridge oats in to a blender and blend until fine.

Here’s a video showing you exactly how to make them 🙂

You will need:

1 cup Oat flour

2 tsp Cinnamon

1 tsp Nutmeg

1/2 cup Desiccated coconut

4 tbsp Coconut syrup (I use Bali Nutra)

1 – 2 Apples (depending on size. I used Bramley’s)

Warm water – up to 4 tbsp

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Pre-heat the oven to 175 C.

Peel, core and dice your apples – you want chunks about an inch square. If you don’t want them to go brown you can pop them in cold water with some lemon/lime juice in. I don’t really mind if they go a little brown so I don’t bother.

Pop the oats and coconut in a bowl, mix the spices in and stir together. Add the coconut syrup and mix to form a dough. You need a workable but sticky dough so you may find you need to add a little water. I prefer not to add more coconut syrup as it gets too sweet but it’s up to you.

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Take a spoonful of the crust mixture and flatten in your hand. Pop a piece of apple in the middle and cover it in the crust dough.

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Pop on a lined baking tray. Once all the apples are covered pop in the oven for 10 – 15 mins – turning once. You want them to crisp up and go golden brown.

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Eat warm or allow to cool and store in an airtight container for later.

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Wild blackberry Banana N’ice cream


That time of year has come around again – wild blackberry foraging time!  We went for a lovely walk yesterday and got a huge box full so I thought I’d better start using them.

The sun was shining earlier and that obviously put me in the mood for ice cream so I whipped up a quick batch of wild blackberry n’ice cream.

Super easy as always – you just need  3 – 4 frozen bananas (peeled and chopped before freezing) and a good handful of blackberries. Pop the bananas in the blender (a high speed one) and blitz until they start to form a creamy mixture. Throw the blackberries in and blitz again. I like to leave some of the blackberries as pieces so I don’t blitz fully but it’t up to you.

Delicious as it is, or even better sprinkled with my cinnamon spiced coconut caramelised nuts (recipe here). Enjoy!

Cinnamon spiced coconut caramelised nuts


This is a super easy, super quick snack that can be eaten on it’s own or sprinkled on top of your porridge, yoghurt or how about on some n’ice cream (recipe here)!
 Check out my video here:

You will need:

1 tsp Coconut Oil

A good handful of mixed Nuts (I used almonds, pecans and cashews)

A good handful of Coconut flakes

1 tsp Cinnamon

2 tsp Coconut Syrup (I use the Bali Nutra syrup)

Pop the oil in a pan over a medium heat and allow to melt. Throw the cinnamon in and stir. Heat it until you start to smell the aromas of the cinnamon then add the nuts. Sauté for about 2 – 3 mins being careful not to let them burn. Add the coconut flakes and stir – keep an eye on these as they tend to burn fast. Drizzle in the sweetener and allow to sizzle for a minute or so.

Pour on to baking paper and leave to cool. Then enjoy just as it is, or use as a topping.

Fossil Fuel bars – a review 


As you know,  i’m always on the lookout for new healthy snacks and bars. Recently I’ve had the pleasure of trying some new energy bars – Fossil Fuel bars. These bars are paleo friendly bars made of fruit and nuts and are a fantastic on the go refuel option. Although not certified gluten free or vegan they don’t have any gluten-containing ingredients in them, or dairy or other animal products so are perfect for anyone avoiding those things.

They’re made by a small UK-based company and the creators are keen fitness fanatics so definitely on my wavelength 🙂

They have two flavours – coconut and cashew, and cocoa and macadamia.

Both are really yummy – they’re packed with dates for sweetness and nuts for valuable protein and energy. I had them as my afternoon snack before my evening classes and they both hit the spot. The cocoa and macadamia one is definitely my favourite – it’s so moreish but also really satisfying. Neither is too sweet and they are both really filling. They make a great option if you want something healthier as a snack or even a brekkie if you’re rushing out the door and need something to grab. If you’re craving chocolate I’d definitely recommend the cocoa and macadamia one!

These are most definitely worth trying if you’re looking for a healthy snack on the go. Do check them out and let me know what you think. They’re available from their website :  https://www.wearefossilfuel.co.uk

Almond Caramel N’ice Cream – quick, healthy and delicious


You can never have too much n’ice cream! Dairy, gluten and added sugar free – this is guilt free loveliness. I think this may be my favourite flavour yet! This is really scrummy and tastes divine. It doesn’t need any extra sugar as the bananas and date caramel give it tonnes of rich sweetness and creaminess. It’s also pretty quick to make. I usually make up a big batch of the date caramel so I can use it for other stuff (or just eat it by the spoonful!).


You will need:

8 – 10 Medjool dates (this will create extra caramel so reduce if you don’t want any spare)

1 tbsp Almond butter

1 tbsp hot Water

4 frozen bananas

Handful almonds

Drizzle of coconut, maple or date syrup

It’s best if you peel and slice your bananas for freezing as it makes it easier for the blender to handle so make sure your bananas are well frozen first.

First caramelise the almonds. Pop the almonds into a dry frying pan, add a good drizzle of maple, coconut or date syrup and heat. You need to keep an eye on this – you want it to start to bubble and thicken but not burn. Keep stirring so they don’t catch. Once the syrup is reduced down and they’re well coated tip them out in to some baking paper and allow to cool. You can break them apart once cool.

  

Then make the caramel. Chop the dates and pop in to a high speed blender together with the almond butter. Depending on how dry your dates are you may not need all the water so start with half. Process well, adding the rest of the water if necessary, until you have a smooth caramel. Remove this from the blender (don’t worry about getting every last bit out and there’s no need to clean the blender).

Pop your frozen bananas in to the blender and pulse to blend the banana. Once it’s almost smooth add a tablespoon or so of the caramel back in to the blender with the bananas (add as much as you want – to taste). Blend well and then serve with the almonds sprinkled in top. If you want to serve it later freeze in small portions (plastic food bags or ice cube trays work best) and reblend briefly before serving to remove any large ice crystals.


Coconut and Apple Cake – gluten and dairy free


This is a wonderful combination of squidgy, moist and dry and crumbly cake which makes it super moreish. It’s also full of goodness and, if you add the protein, is also full of extra protein too. It can be made completely vegan if you want it to be (see below), or you can use eggs if you’re not fussed.

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This is especially good if served with the topping I’ve whipped up too and even better with a big dollop of Soya yoghurt or ice cream 🙂

I’ve used the Bali Nutra Coconut Syrup in this recipe which I absolutely love – it’s so tasty!

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I’ve recorded a little video of this recipe here too :

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You will need:

1 cup of flour – you can use any flour you like here – spelt, almond, coconut. I used Almond flour

1/2 cup Ground Almonds

1/2  cup Vanilla Protein Powder (I use this one) – or if not then just add more flour

1/2 cup Desiccated Coconut

1 cup Coconut Syrup (from Bali Nutra)

1/2 cup Coconut Oil (melted)

3 eggs (or 3 tbsp Chia seeds soaked in 9 tbsp water)

2 heaped tsp Cinnamon

1/2 tsp ground Cardamom (or 1 drop of cardamom extract)

1/2 tsp Bicarbonate of Soda

1 – 2 Bramley apples (depends how big they are!) (plus lemon juice to squeeze over them once cut if you want)

Optional – if your batter is too dry (it will depend on the flour you use) then you may need to add a small amount of any non-dairy milk (I splashed a bit of coconut milk in mine)

A sprinkle of coconut sugar and some coconut flakes to decorate.

I also made a little topping to go with it for this you will need:

4 tbsp Coconut milk (use the 65 – 70% extract milk and see here for instructions on how to get the thick creamy part)

2 tbsp Coconut oil (melted)

2 – 3 tbsp Coconut syrup (adjust to taste)

2 tsp ground Cinnamon (adjust to taste)

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Preheat the oven to 180 C and grease and line a baking tin (I used a large loaf tin and three small ones as I had some extra batter but you could any tin you like – a 20 – 25cm round tin would work).

Put all the dry ingredients (flours, protein powder, spices etc) into a large mixing bowl and stir well. Peel and dice the apples. Set the apples aside and if you don’t want them to go brown add a squeeze of lemon juice while you wait to add them. Put all the wet ingredients in another bowl and mix well. Add the wet to the dry and combine. The batter will be thick but if you have used coconut flour and the chia seeds then you may find your batter is far too dry. In which case add a little milk to loosen it up. Fold in the apple.

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Spoon the batter in to your tin, sprinkle a little coconut sugar and coconut flakes over the top for decoration if you fancy, and pop in the oven. If like me you have too much batter then make some small cakes too! Depending on the size of your tin it will take 25 – 40 mins to cook but just keep checking it and when a skewer comes out clean it’s done! As it cooks you may find the top starts to brown too much so just pop some foil over it if so.

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This is best eaten warm with a dollop of the topping – combine the topping ingredients together and serve!

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